I've bought shiritaki noodles in the past and I'm just the type of person that can't get over the texture of the things. They're just not that delicious pasta that I want when I think of a hearty dish. They're closer to eating rubber bands, wrestling with the texture to chew them up and be able to swallow. I know some people love them, but I just can't get over them! I decided to try a new take on how to use them, and this way they turned out pretty great! Though they do reduce to about 1/4 ...
Low Carb Moroccan Meatballs
May 30, 2014 by 9 Comments
Lamb is one of the most distinct meats for me, flavor wise, and love to get my hands on it when I can. Of course it's expensive, so it's a once in a while type of love affair. Today, we're going to make some Moroccan Meatballs - the flavors of the Mediterranean paired with the fresh mint, cilantro, and thyme that are all so prevalent in Moroccan cooking. If you've had lamb at a Mediterranean or even middle eastern restaurant, you'll know exactly what this tastes like. It tastes just like ...
- May 30, 2014
- 9 COMMENTS
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Cilantro Infused Avocado Lime Sorbet
May 29, 2014 by 4 Comments
Summer is almost here and this right here is summer in a bowl! A delicious mixture of all of the festive and delicious flavors of summer, served up nice and cold for the heat wave that's about to hit. Today, we'll be making a cilantro infused avocado lime sorbet. You might see the ingredients and think to yourself, "Well, that looks like sweet guacamole." You'd be right, in a sense, but completely wrong in another. It's not just sweet guacamole in a cup - the flavors completely change when ...
- May 29, 2014
- 4 COMMENTS
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Portobello Personal Pizzas
May 28, 2014 by 3 Comments
A super simple and easy way to make lunch ahead of time. No making dough, no microwaves, just simple ingredients and great taste. If you don't have basil, you can skip it - but be warned that skipping the basil will make the flavors a lot flatter. The basil adds a fantastic note of freshness throughout the pizzas which is perfect with all of the fatty components. Make sure that when you rub the mushrooms with oil that all of that oil gets sopped up by the mushrooms. You don't want excess oil ...
- May 28, 2014
- 3 COMMENTS
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Seared Skirt Steak with Cilantro Paste
May 26, 2014 by 2 Comments
Hope you're all enjoying your Memorial Day Weekend! Let's fire up the grill (or...the stove) and cook a beautiful steak for dinner tonight! Not just any steak...skirt steak. One of my favorite cuts! If cooked right, this will turn out to be a tender and succulent slab of meat that not many can resist. Feel free to head over to the Flaxseed Tortilla page to grab the recipe for those. Can anyone say fajitas for dinner tonight? You can easily serve these with a side of Vegetable Medley too, to ...
- May 26, 2014
- 2 COMMENTS
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Cauliflower Cheddar Bacon Casserole
May 24, 2014 by 20 Comments
Casseroles are something I don't do too often, just because I prefer not to freeze too much food - but I had a bunch of stuff laying around in my kitchen and had no clue what to do with it. Casseroles are pretty handy to do once a month, to clean up any food that might be going bad and combine a ton of flavors into one compact meal. This turned out exactly as you'd expect - very flavorful meats through each bite, extreme amounts of cheese, and a delicious crunch from the cauliflower. If ...
- May 24, 2014
- 20 COMMENTS
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Salted Caramel Glazed Maple Bacon Cake Pops
May 23, 2014 by 10 Comments
Isn't that a mouthful of a title? Trust me though, it's WELL worth it. These little suckers are SO good. I mean, the type of food that you can't just stop at one - which is a good thing considering they're only 80 calories each. Get your groove on and have your dessert - with bacon! They don't bother with injecting tons of water and flavor enhancers in their bacon. This means that when you cook your bacon, it won't lose much of its original size like the stuff you'll buy in the store. ...
- May 23, 2014
- 10 COMMENTS
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Spinach, Onion, and Goat Cheese Omelette
May 22, 2014 by 4 Comments
Eggs are one of my favorite ingredients to use. The versatility of them is astounding, from breakfast to lunch and dinner, and even dessert. There's so many uses for these things, but sometimes we just have to keep it simple and let the delicious taste speak for itself. Today, I thought that you guys might enjoy a delicious and simple omlette made of goats cheese, spinach, and onions. The goats cheese brings a fantastic tartness to the entire omelette, while the onions cut through that ...
- May 22, 2014
- 4 COMMENTS
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Vegetarian Red Coconut Curry
May 21, 2014 by 7 Comments
I decided to give a whirl at a vegetarian recipe that I've been wanting to do for quite some time now. A vegetarian red curry! If you're not vegetarian, you could easily add some fatty cuts of meat to this to make even more flavor come out and add more protein to the dish. For being ready in just under 20 minutes, this turned out to have some incredible flavors. The "fish" sauce definitely comes through, which I love, and adds a more authentic flavor to all of it. Allowing the curry paste to ...
- May 21, 2014
- 7 COMMENTS
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Coconut Cream Yogurt
May 20, 2014 by 23 Comments
Making your own yogurt might seem like a weird idea at first, but it's pretty simple and it's almost all hands off. We're going to culture the coconut milk in the oven using the light of the oven and the contents of probiotic capsules. You want your coconut milk to culture in the 110F - 115F range. We'll achieve this by leaving just the light of the oven on and keeping the door completely closed. Don't open it during the culture period! You may also want to invest in an oven thermometer so you ...
- May 20, 2014
- 23 COMMENTS
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